Title: Toltott tojas (stuffed eggs)
Categories: Appetizers, Cheese/eggs, Hungary
Yield: 10 Eggs
10 ea Eggs; hard cooked
1 ea Roll
1/2 c Milk, whole
6 tb Butter, unsalted; softened
1 ts Mustard, prepared
1 ts Parsley; minced
Salt; to taste
Pepper, black; to taste
Cut off a slice from the top of each each just large enough to be
able to take out the yolk.
Soak the roll in milk, squeeze it, and force through a sieve or
puree in a blender. Mix with softened butter, mustard, parsley, salt
and pepper to taste. Mix in the yolks until the stuffing is smooth,
then stuff into the whites and put back the slice you cut off.
Variation - Mix 1 tablespoon paprika well with 1 tablespoon milk,
then mix with 1 cup sour cream. Add a little salt if you like.
MM and upload by DonW1948@aol.com / CH